Breadcrumbs

Chef Philip Tessier

2015 Bocuse d’Or Silver Medalist

Chef Philip Tessier made history in 2015 when he became the first American to place in the top three at the Bocuse d’Or—a prestigious international cooking competition in Lyon, France. To prepare for this challenging international competition, Chef Philip and his commis trained 16 hours a day for an entire year.

Chef Philip Tessier excelled as the Executive Sous Chef of The French Laundry for three years.

He spent three years as Chef de Cuisine at Bouchon in Yountville, Calif., where he ensured the Michelin-starred restaurant’s consistent performance.

Tessier joined the Thomas Keller Restaurant Group in 2004 at Per Se, where he quickly rose from Poissonnier to Sous Chef.

He trained under Chef Eric Ripert at New York’s Le Bernardin, where he rose to Sous Chef.

After the CIA, Tessier worked in the highly regarded kitchens at L’Essential and Le Moulin de Mougins in France.

He received his degree from the Culinary Institute of America in 1999 and continued on as a postgraduate fellow in the Escoffier Room.

His wife Rachel and their three children are the anchor of his success and a constant source of support and encouragement. They served an official role in the Bocuse d’Or training regimen: taste tester.

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